Best Curried Lentil And Lime Soup Recipes

CURRIED LENTIL AND LIME SOUP

Curried Lentil and Lime Soup image

Somebody was requesting a lentil soup recipe without tomatoes. Here is the one I know. I made it last winter and I really liked it. The recipe says it's low-fat and the soup is definitely quick to throw together. I'm not sure if I used lime as stated or lemon, since I don't usually have lime at home, but do the rest of the ingredients. That's another good thing about this recipe; it uses storecupboard ingredients. I am already looking forward to prepare this soup again when it gets colder... You can use whatever curry paste you fancy. I used a korma paste. This soup freezes well, yet another advantage. I didn't use the yogurt, I tried it with the yogurt, but I preferred it without. However, I thought you might like it with that's why I didn't leave it out.

Provided by tigerduck

Categories Clear Soup

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon hot curry paste
1 onion, finely chopped
2 garlic cloves, finely chopped
4 cm piece fresh gingerroot, peeled and finely chopped (1 1/2 in)
1 teaspoon cumin seed
200 g red lentils
1 1/2 liters chicken stock (2 1/2 pts) or 1 1/2 liters vegetable stock (2 1/2 pts)
50 g small sultanas (2oz)
1 lime, juice and zest of
salt and pepper
150 g plain fat-free yogurt
2 tablespoons chopped of fresh mint
4 naan bread (or chapattis, to serve) (optional)

Steps:

Place the curry paste, onion, garlic, ginger and cumin seeds in a large pan and cook gently together for 3 minutes.
Add the lentils and stock, bring to the boil and simmer gently for 20 minutes.
Add the sultanas and cook for a further 10 minutes.
Add the lime zest and juice, plus salt and pepper to taste (you probably don't need to add salt but check to make sure).
Ladle into bowls and top each serving with a large spoonful of yogurt (don't mix the yogurt) and a sprinkling of mint.
Serve with warm chapatis.

CURRIED LENTIL SOUP

Curried Lentil Soup image

I love making this soup. After the prep. you can leave it and let it cook until you are ready for lunch or whatever. I usually serve chapatis or pita with this.

Provided by Leahs Kitchen

Categories Curries

Time 45m

Yield 10 cups, 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1/2 onion, diced
4 garlic cloves, minced
1 teaspoon cumin
2 carrots, diced
1 green bell pepper
1 lb lentils, rinsed
8 cups chicken broth or 8 cups half broth half water
2 teaspoons curry powder
1/2 teaspoon garam masala
1/2 teaspoon pepper
1 teaspoon salt
3 stalks green onions, chopped

Steps:

Saute onion until golden.
Add garlic and saute for about 30 seconds.
Add all remaining ingredients except for the salt and green onion.
Cook covered on medium heat for 35-40 minutes or until the soup thickens and lentils and vegetables are soft.
Add salt when all is cooked and garnish with green onion.

Nutrition Facts : Calories 138.7, Fat 3.5, SaturatedFat 0.7, Sodium 1051.6, Carbohydrate 16.5, Fiber 5.7, Sugar 3.3, Protein 10.7

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